The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material altering a ratio of casein to total protein of the milk raw material to less than about 0.80 subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.
